Tomato Chicken Pot
A Cantonese home-style dish: chicken pieces are braised with bamboo shoots, shrimp, and tomato sauce, then transferred to a clay pot, brought to a boil, and served at the table.
Ingredients
chicken (cleaned, patted dry, cut into chunks)
half
dried shrimp (cut into appropriate lengths or sizes)
150g
minced garlic
2 tsp
ginger
several slices
scallions (cut into segments)
3
tomato
1
water
2 cups
cooking wine
to taste
light soy sauce
to taste
chicken powder
to taste
sugar
to taste
star anise
to taste
cornstarch
to taste
salt
to taste
Instructions
1
Prepare chicken pieces
Clean the chicken, pat it dry, cut into chunks, add 1 tsp dark soy sauce and mix well. Blanch in hot oil.
2
Prepare dried shrimp
Rinse the dried shrimp several times with clean water, pat dry, boil in rolling water for 10 minutes, then drain. Rinse again, squeeze out excess water, and cut into appropriate lengths or sizes.
3
Simmer to finish
Add 4 tbsp oil, sauté scallions, garlic, and tomato sauce. Add the dried shrimp and stir-fry briefly. Add seasonings and bring to a boil, then simmer on low heat for 20 minutes. Add the chicken and mix well, then simmer for 15 more minutes. Taste and adjust seasoning, thicken with cornstarch slurry. Transfer to a serving pot, bring to a boil, top with scallions, and serve.
